Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Hydrocolloids, Volume 172, Part 1
Author(s): Mengyue Li, Guifang Huang, Hao Cheng, David Julian McClements, Jianwei Zhao, Yun Ma, Zhengyu Jin, Long Chen
Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Mengyue Li, Guifang Huang, Hao Cheng, David Julian McClements, Jianwei Zhao, Yun Ma, Zhengyu Jin, Long Chen Read More
Related posts:
Preparation-controlled structural modulation of starch nanoparticles and protein corona formation mechanisms
Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review
Food hydrogels: Experimental and theoretical aspects relating to their formulation and application
Characteristics of emulsions stabilized by mung bean protein fractions: Protein aggregate behaviours and interface properties
Review on the preparation, properties, application, and future trends of starch ester-based Pickering emulsions
Tailoring curdlan microgel properties via thermal pretreatment: From gel fracture behavior to fat replacement in low-fat mayonnaise